Replacement of native sugars of apples by isomaltulose in dual stages

The present study aimed to substitute the native sugars of apples for isomaltulose. In the first stage, native sugars were partially removed from the fruit tissue, and in the second stage, isomaltulose was incorporated. The use of ultrasound was evaluated at both process stages. Water loss (WL), solid gain (SG), water activity (aw), soluble solids content (°Brix), shrinkage (Sh), and color parameters (total color difference (ΔE), L* a*, b*, Cr*, and h°) were evaluated. The temperature of 35 °C stood out for its contribution to the mass transfer parameters (SG = 8.196%; WL = 21.699%—maximum values). There seems to be a threshold regarding the use of ultrasound in the process stages, indicating that its excessive use does not favor impregnation. The ideal process to promote the dehydration of apples and incorporation of the greatest amount of isomaltulose consisted of a treatment in which samples were immersed in water in the first stage, followed by impregnation of isomaltulose for 40 min assisted by ultrasound in the second stage. In addition, there was a significant reduction of aw (0.971 ± 0.001) and a slight change in color parameters (2.91 ± 0.45). Only concerning Sh (28.7 ± 3.6%), this treatment was not advantageous.